Divide into two and add a different food color to each portion of frosting.

Make additional frosting if you wish and make one or two more portions with more different colors

Get creative and have fun decorating when the cookies are completely cooled.

To make frosting without any butter or margarine–

Knead about 6 heaped teaspoons of confectioner’s sugar with 2 teaspoons of lemon juice, to form a moderately stiff ball of icing. Add a few extra drops of lemon juice or a little bit more sugar if required.

The ball of frosting should be soft enough to manipulate, but not so soft that is spreads and does not form shapes on top of the cookies.

Alternately, make softer icing using a few more drops of lemon juice, place into icing bags and pipe your designs onto each cookie.

Divide icing into required portions, color each portion with the food color of your choice, make more frosting if needed, and enjoy creating great designs!

Kids with or without allergies will love these yummy creations.

Did You Know?

*That acid and fat in food lowers the glycemic index of sugars and flours?

*That lemon juice added to frosting will lower the glycemic index of sugar in our recipe?

*That the butter / margarine / oil in cakes, cookies and other foods also serves to lower glycemic index of sugar and flours? (We just don’t want to add too much fat for other health reasons!)

*That according to Dr. Andrew Weil, reputed physician and nutrition expert, an oatmeal cookie has a lower glycemic index than a bowlful of prepared breakfast oatmeal?

Like this:

Served hot on a cold day, this is the ideal comfort food for the whole family. Great tasting and easy to make, this is a wonderful way of getting the family to enjoy vegetables! Omit the chicken if you want this to be a purely vegetarian dish, and add a few extra veggies of your choice.

Ingredients

Potato Topping:

2 cups boiled and mashed potato

1/2 cup warm milk

1/4 cup sour cream

2 Tablespoons chopped green onions

Salt and pepper to taste.

Method

Mix all ingredients and set aside

Vegetable and Poultry base

2 cups cauliflower florets, cut into small pieces

1/2 cup diced carrots

2 Tablespoons finely chopped onions

1 1/2 cups cooked chicken or turkey breast, diced into small cubes

1 cup plus 2 Tablespoons milk

1/4 cup cream

2 teaspoons cornstarch

1 Tablespoon olive oil

1/2 teaspoon minced, fresh garlic

1/4 teaspoon finely cut green jalapeno pepper (green chilli)

Method

Heat oil, add garlic and green jalapeno pepper

Add chopped onions

Saute till soft, then add the other veggies

Drizzle a little water if needed, cover and cook for 3-5 minutes

Add milk and cream, simmer for a minute or two

Mix cornstarch into the extra milk (2 Tablespoons), and pour into simmering mixture.

Stir till sauce thickens and remove from heat

Place into a 9” baking dish

After mixture has cooled and set a little, spread mashed potato mixture on top, as evenly as possible

Sprinkle grated cheese.

Place in pre heated oven and bake for about 40 minutes or till sides of the potato topping turn golden brown.

Variations

Use varied vegetables—broccoli and red and yellow peppers, mushrooms (if they are safe to use), peas and corn, and make your own great tasting combinations. A little fresh basil or a sprinkling of Italian herbs will make it really flavorful.